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Fish in fresh grass crust

Fish in fresh grass crust

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In a food processor, mix and chop the parsley, basil, garlic, olive oil, peel and juice of 1 lime.

Carefully remove the fungus from the foot so that the hat remains intact.

Fill the mushroom caps with the mixture of herbs obtained previously.

Cover the fish on both sides with the rest of the mix.

Place the mushrooms and fish in a pan and place in the preheated oven at 200 degrees Celsius for 10 minutes.

Serve immediately.

As a priority, the optimal level of water and energy in the body must be reached quickly at this time.

A snack consisting of a handful of raisins and a milkshake contains the necessary carbohydrates and proteins that the body consumes during sports.

Raisin glucose and milk proteins reach the blood immediately, increase sugar levels and help regenerate muscles.

In addition, raisins help reduce excess muscle acid, thus preventing muscle fever.

After this important supply of energy, the runner has enough time to change and take a shower.

Later, after an hour or two, each athlete should have a consistent meal, otherwise the physical condition will certainly suffer.

Those who want to lose weight, after waiting two hours for the consumption / digestion of carbohydrates, can eat only fruits or proteins in the form of lean meat, eggs or dairy products.

Next, we will present five preparations that a runner should consume after training.

Steak with baked potatoes and cottage cheese seasoned with spices

Ingredients for a serving:

  • Anthricot (piece of beef or intercostal sheep) (300 grams)
  • Baked potatoes
  • Cow's cheese with spices (150 grams)
  • Rapeseed or olive oil
  • Salt pepper
  • Fresh spices or raw vegetables.

A juicy steak, but not very fatty, provides the athlete with the necessary protein for muscle regeneration and reconstruction.

Anyone who wants to tone their muscles can make the ideal combination of meat protein with low-fat dairy protein, such as cottage cheese.

A hearty meal may consist of a steak with baked potatoes and flavored cottage cheese, prepared with fresh spices and / or thin slices of raw vegetables (eg cucumber or pepper).

You can opt for fried meat in rapeseed or olive oil or it can be made without fat on the grill. Another fresh lettuce and the athlete, next to the delicious meal, will reach the optimal level of vitamins.

Pan-fried rice with chicken breast and roasted vegetables in the wok

Ingredients for a serving:

  • Poultry breast (200-250 grams)
  • Rice (100 grams)
  • Rapeseed or olive oil
  • Vegetables (pak choi, peas, adrei or broccoli)
  • Salt pepper
  • Fresh spices.

Poultry or rabbit breast is ideal after running, as it provides a lot of protein and also has less fat than beef or pork.

Another alternative, in these situations, is game meat. Poultry, such as chicken or turkey, can be fried in a pan or wok. For one person, between 200 and 250 grams of meat seasoned with salt and pepper and cut into pieces is enough.

First, boil the rice in warm water with a little salt. After a few minutes, when the water has dropped, take the pot off the stove, cover and let it soak.

Meanwhile, fry the meat in a little rapeseed or olive oil. Fresh cut vegetables (pak choi, broccoli, peppers, peas) are also separated and served with rice. If you want, you can decorate the plate with fresh spices (for example, coriander).

Fish fillets with spinach and baked potato crust

Ingredients for a serving:

  • Fish fillets (200 grams)
  • Spinach (200 grams)
  • Potatoes (150 grams)
  • Cream (two teaspoons)
  • A small onion
  • Half a lemon
  • Rapeseed oil
  • Salt, pepper, nutmeg
  • Parmesan (20 grams).

This is another easy-to-prepare, high-protein, low-fat dish.

Preheat the oven to 200 degrees (the fan must be set to 180 degrees), wash the fish (code, for example), put it in the oven in a greased or lined tray with baking paper, add salt, pepper and juice of lemon.

Finely chop the onion and brown in a pan with rapeseed oil. Wash the spinach leaves, add them to the pan over the onion, leave a little, then add salt and season to taste with nutmeg. Then the vegetables are spread over the fish.

Peel the potatoes, cut them into thin slices and place them in a fan shape over the spinach. Add salt once more, season with ground pepper, cover with sour cream and sprinkle with Parmesan cheese. Leave in the oven for 20 minutes.

Vegetable soup with tits

  • Roots (for example: celery, leeks, parsley root, carrots, onions)
  • Lemon grass and ginger
  • Chinese noodles (200 grams)
  • Vegetables (for example: mushrooms, green beans, zucchini, cabbage, carrots, broccoli, peppers)
  • Spices (for example: lady's condiment, french onion, chives, parsley, coriander)
  • Beef or fish fillets to taste
  • Bay leaves, English cloves, salt, peppercorns.

Liquid food, in the form of a soup, is very healthy and is easy to digest, especially after running. In addition, it is easy to prepare and helps regulate the balance of water and energy in the body.

For the soup, clean and chop the vegetables (celery, carrots, potatoes, leeks, parsley, onions and garlic), then add the bay leaves, English cloves, salt and peppercorns and bring to a boil.

For an Asian taste, instead of salt, fish sauce, lemon grass and ginger are used. The noodles are boiled separately in boiling water and left to soak for three minutes, then drained and cut with a knife or scissors into smaller pieces.

Then add the vegetables. Suitable for this dish are, for example, mushroom hats, green beans, pumpkin cubes, chopped cabbage leaves, white, kale or Chinese cabbage, carrot pieces, bouquets of broccoli and cauliflower, pieces of peppers and rings of leek.

Strain the soup obtained with a spoon with holes and let it boil. You can add salt to taste. You can add lady's condiment, green onions, chives, parsley or coriander.

If you are not a vegetarian, you can also put thin strips of beef, fish fillets or seafood, which will be added at the end of cooking.

Salad with mozzarella and tomatoes

Ingredients for a serving:

  • A piece of mozzarella
  • Three tomatoes
  • Basil
  • Olive oil
  • Sea salt, pepper
  • Bread
  • Vinegar.

"Caprese salad" - salad with mozzarella and tomatoes - is an Italian dish suitable for hot days, which helps to restore muscles after running.

In addition to the large amount of protein and vitamins it contains, it is also a salad rich in unsaturated fatty acids. It is a quick and tasty dish, perfect if you are in a time crunch.

It is served with fresh bread, which in turn provides the necessary carbohydrates.

Mozzarella (buffalo or plain) and tomatoes are cut into pieces, put fresh basil leaves, crushed sea salt, ground pepper and olive oil to taste. Vinegar can be useful to intensify the taste.

Now, all you have to do is choose one of the five menus and quickly put back all the necessary macronutrients.

Fresh eggs - Formwork 30 pcs.

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Minimum order: 50 lei in Oradea, Oșorhei, Fughiu, Cheriu | 80 lei in Sînmartin, Cihei, Nojorid, Sântandrei, Paleu, Episcopia | 100 lei in Uileacu de munte, Cetariu | 100 lei in Cluj.

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Delivery will be made on Mondays, Wednesdays or Fridays.

The order must be placed two days in advance, until 18:00.

Delivery is made directly to the door at the entrance to the block.

Trout in pecan crust

How do you usually prefer trout? We suggest you cook it in a very, very special way. You will have to fry the fillets in pecan and egg white crust, and then leave it in the oven for no more than 5 minutes. But that's not all. You will serve it with an incredible blend of craft-flavored butter. Wait and see when it starts to melt on the plate. Add a slice or two of lime or lemon. Thus, of "pamplezir".

How to quickly cook canned fish soup

Healthy and light canned tuna soup can be prepared in different variants. We will present you step by step recipes with vegetables, eggs, rice, millet.

What recipes for the first courses would be preferred by a working woman? Of course, simple, which are quickly prepared and guaranteed to enjoy all at home. In this regard, canned tuna soup is an excellent solution to tastefully feed a family, without burdening you with much agitation in the kitchen. And so that the dish does not bother you, from time to time you can experiment with a set of ingredients.

ingredients Number of
preserves tone & # 8211 1 bench
potatoes & # 8211 6 pieces.
carrots & # 8211 1 pc.
onion & # 8211 1 pc.
tomatoes (pickled) & # 8211 1 pc.
celery root & # 8211 a piece of 2 & # 2152 cm
vegetable oil & # 8211 2 tablespoons. IT.
greenery & # 8211 for taste
salt, spices, pepper & # 8211 to your taste
Cooking time: 30 minutes Calories per 100 grams: 98 Kcal

Light and flavorful soup preparation. The discolored tomato sauce and sweet celery root will add to the peel.

  1. The water is put on the stove.
  2. Fresh, clean, washed vegetables. The potatoes are cut into slices, the carrots and celery are cut into thin cubes, the onion is chopped.
  3. The potatoes are in boiling water. Bring to a boil, reduce the heat under the pan. Cook for 7 minutes.
  4. The remaining vegetables are salted in oil for 3 minutes. Finally, add the finely chopped marinated tomatoes, without the meat.
  5. Fried vegetables spread in a saucepan. Interfere. 2 minutes to boil.
  6. Pour the liquid from the canned soup and puree pieces of tuna. Stir, simmer for 3 minutes.
  7. Taste the soup. Add, if not enough, salt and spices. The fire under the pan.

Finished fish soup gives a small piece under the lid. Served, sprinkled with fresh herbs.

We like fish

To enjoy the best quality, in our stores with dedicated districts you can find fresh fish, from sustainable fishing, as well as from responsible aquaculture. Our assortment is influenced by seasonality.

Available fish and seafood specialties include:

  • in the shop windows - bluefin tuna, brown mussels and fished white mussels
  • at individual districts - Saint Jacques mussels, clams, mussels, sea snails, fresh oysters, Langoustine (Norwegian lobster), sea bream, organic salmon and whole squid.

In addition to the premium range, you can also find other common varieties of fresh fish (trout, cod, mackerel, etc.), of local or international origin, either whole or sliced ​​fillets or rounds, seafood, but also caviar, salads. fish, smoked or marinated fish.

In addition, in our stores you can enjoy without fear the frozen or refrigerated fish products, which are marked with the MSC seal. As an independent non-profit organization, MSC supports sustainable fishing practices worldwide.

How to keep herbs fresh for longer

There are several ways you can keep herbs fresh for longer. These plants are considered a wonder of nature, and nutritionists recommend that you always include them in your diet. In addition, your dishes will acquire a special flavor.

And you have to be very careful that the aromatic herbs that you use for cooking are always in the shelf life. Today we show you three ways to make sure you always have fresh food and don't have to go to the supermarket every time.

& IcircFirst of all, it is very important to know what types of herbs are, in order to know how to keep them. There are three different types:

  • specious: basil.
  • delicates: parsley, coriander, dill, mint, tarragon, asparagus.
  • resistance: rosemary, thyme, sage, chives.

How to keep herbs longer

Before storing, you must make sure that the plants are washed well. You need to remove debris and bacteria from grasses as they accentuate their degradation. After rinsing them several times, wipe them well with a kitchen towel to remove excess water.

The first method - Wrap them in paper towels

This method has proven to be more effective in the case of herbs resistance, such as thyme or rosemary. It also works well in the case of chives. Arrange the herbs on a slightly damp paper towel, then put everything in a plastic bag and store in the refrigerator.

The second method - & Icircn glass of water

This method works best with delicate herbs. Start by cutting the base of the stems and removing the rotten leaves. Place them in a glass of water, then cover the top of the plant with a plastic bag. Keep the glass in the refrigerator and make sure you replace the water every few days.

The third method - Cubes & ice cream

This method works best if you want to keep the herbs for a long time and at the same time preserve their flavor. It works with all kinds of herbs. Cut the plants into small pieces, then place them in the ice cube container.

Add a little water, then keep everything in the freezer. If you have more herbs you can make the mixture with the help of a food processor. To better preserve the flavor of the herbs you can add a drop of olive oil & icircn the container for ice cubes.

Pork tenderloin in parmesan crust and herbs

Following the principle "it's not a bird like a pig", Vasile from Marty Delivery proposes this month a classic dish, reinterpreted in a unique and surprising way. Its pork tenderloin in parmesan crust and herbs comes with a delicious garnish with avocado, purple potatoes and sun-dried tomatoes & # 8211 a real explosion of taste and color!

Whether you are a beginner in the kitchen or a real expert, you will definitely enjoy preparing Vasile's recipe. We like it because it has the "Wow!" in composition, essential if you want to impress your guests or half. And if Easter is fast approaching, why not show your courage and include this dish in the menu? Yes, we know, he's not a lamb, but we promise you won't regret it.

You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match! Good appetite.

Code with parsley crust and capers

Preheat the oven to 200˚C / 180˚C for ovens with a fan to 180C / for gas ovens, at mark 6.

Cook onion with salt-free Lurpak® butter for 15 minutes until soft. Remove half of the amount of onions in a bowl and leave the other half in the pan.

Add the breadcrumbs, parsley, capers, lemon juice to the onion in the bowl and mix well.

Lightly grease a yena bowl with butter and place the cod fillets in it, seasoning very well. Press the breadcrumbs on top of the fish and bake in the oven for 16-20 minutes depending on the thickness of the fillets until they are penetrated.

Meanwhile, prepare the sauce by adding the fish soup to the onions in the pan and simmer until reduced by half. Gradually stir in the salt-free Lurpak® cold butter cubes to obtain a glossy sauce, add parsley and season with freshly ground black pepper and add lemon juice to taste.

The code is served with sauce and seasonal vegetables.

Tip: Use anglerfish, sea bass, Alaska cod or haddock instead of cod, if desired.

Veterinary experts warn: How expired meat can be "cosmetized" in stores & # 8211 How to identify fresh meat

Cristina Popescu

There were many times when people got better because of the food they bought, not exactly fresh. This is because some traders have the habit of "cosmetizing" expired meat in order to continue selling it.

Representatives of supervisors often discovered obsolete products that were cooked to mask their defects. The minced meat that was about to expire was shaped like a mussel for quick sale in the summer, in a casserole, and at a higher price.

The expired meat is washed with vinegar

The salami is washed with vinegar or detergent to give it a fresh look, and the labels with the shelf life are changed for sale over time.

Here's how to make sure your food is compliant and fresh!

Pork / beef

The pork must be red in color and elastic. If you press it with your finger, it must return to its original shape, so that it does not remain impregnated with the shape of your finger. The sanitary-veterinary specialists recommend that we never buy pre-minced meat, but that we choose the piece from the galantar and ask the seller to chop it in front of us, writes

Spicy or marinated meat in sticks with aromatic herbs can hide the fact that it is old. If you want to buy cooked food from hypermarket districts, avoid chopping! They could be prepared from overdue meat.

According to the standards, the beef, but also another type of meat, must be dark red, intact, according to the portion, without blood clots or bone powder. The smell must be pleasant.

Lamb meat

As Easter approaches, our vigilance must increase these days. Lamb is now sold on all stalls, whether authorized or not, and the risk of disease is high.

The fresh lamb or goat meat is pink to red, with a firm and elastic consistency, both on the surface and in section. By pressing with the finger it returns to its original shape, and by pressing it hardly expresses clear juice.


Fish meat is extremely perishable, and those who sell it often risk being left with unsold goods. To make a profit, he uses various tricks that often have serious consequences for the health of the population.

A fresh fish will always have bright red gills. This means that the fish was caught recently and did not stay in the gallantry for more than 24-36 hours.

After this period, the product is kept on ice, but over time, the gills acquire a pinkish appearance and, finally, brown. At this stage, the fish begins to smell and have a mucus specific to rotten meat. It can no longer be consumed in any form.

If the fish is fresh, the scales will be quite difficult to clean. When you take the fish in your hand, there must be no scales left ", underlines the doctor Eduard Adamescu, nutritionist.

Fresh fish has a shorter shelf life. It must be consumed on the day you bought it and can be kept in the fridge for no more than a day if it is well salted. The filleted fish in the carcass has a longer shelf life.


Meat products in the sausage category can be the most difficult to verify, as they are made from working meat (which remains after portioning) with a questionable shelf life. In order to hide their defects, but also to increase their shelf life, salamis are "improved" with stabilizers, flavors, spices, preservatives and dyes.

Although there are no healthy sausages (often associated with colon cancer), some of them are less dangerous. The more vividly colored the salami (bright red), the more preservatives, stabilizers and flavors it contains. Therefore, it is good to choose a salami with a color close to that of the meat when preparing the salami (brown).

Yogurt and milk

Yogurt was used in the past to preserve meat, to prevent the growth of bacteria. If the yogurt is not opened, it lasts two to three days beyond the expiration date written on the package, but once you open it, it must be consumed on the same day.

The milk lasts a few days after the shelf life if kept in the refrigerator at less than 5 degrees Celsius. As long as it has not changed color and does not have a pungent odor, it is safe for consumption. If it decomposes and becomes cheesy, it means it is broken. It must be consumed on the same day it is opened.

On the other hand, in the case of packaged cheese, the shelf life is longer than in the case of fresh cheese. Stored in the refrigerator, it lasts a month after opening. The fresh, soft cheese expires in five to six days, until it catches a moldy crust.


Eggs older than three weeks may be suspected of salmonella and other bacteria dangerous to the health of those who eat them. To test their freshness, you can do the following experiment: Dip the egg in a glass of water.

If it "goes to the bottom", it means that it is good for consumption, if it floats, it is spoiled, because the water and the contents start to evaporate. In addition, a rotten egg has a strong sulfur odor.

Instead, dry foods such as rice, salt, flour and pasta last for decades, as long as they are kept in a clean, airtight container and in a cool place.

Stored in damp areas, and these foods begin to deteriorate in two to three years. Easter becomes "milky" and changes color, but does not endanger health even then.


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